I. Am. Done. With. School. Say those words out loud. Well, not really. I am doing an internship this summer, therefore, I am free for week that it. I take what I can. You can find me in a couch near you watching repeats of Orphan Black. One word: obsessed. Love that show. I actually mentioned it during my interview for my summer internship.
Speaking of the internship… I am so excited for this summer. I’ll tell you all about it in about two weeks. This is my last summer in NYC before I graduate from Montclair State and move away. It will be unforgettable. I’m feeling it.
Now, let’s talk about this recipe. Boy, is this recipe long? It really is not. Unless you own a blast freezer (extremely cold), it will take around 40 hours to make this cake from beginning to end. Don’t be intimidated. It reminds me of the Opera Cake, which is very similar in the sense of layers on top of layers. If you love mango like I do, you will love this dessert. You can make a simpler version of just one layer plus the miroir glaze. I prefer it with both layers. It makes it look much more eye-catching. The bottom cake is the same as the top one, just double the ingredients. The mousse is the same. Just make it twice in separate occasions when the cake is ready.
I prefer to use Champagne (Ataúlfo) mangoes to make the mousse and glaze. It is not sour. It is sweet and creamy and the seed is relatively small. Other kinds will need an outrageous amount of sugar and still be somewhat sour. I tried it with Haitian mangoes I got from the market. It wasn’t good. I added double the amount of sugar I use in this recipe and it was still very sour. Taste the mango. Use any kind as long as it is not sour.
You can keep it in the refrigerator for no more than 5 days after it is completely done.
- 8 tablespoons cocoa powder
- 4 tablespoons all-purpose flour
- Pinch of salt
- 12 eggs, yolks and whites separated
- 460 g white granulated sugar
- 2 tablespoon brandy (optional)
- 1000 g roughly chopped champagne (Ataúlfo) mangoes
- 3 cups water
- 2 cups champagne mango purée
- 1 cup white granulated sugar
- 3 tablespoons pectin
- 500 ml heavy cream
- 4 tablespoons cocoa powder
- 2 tablespoons all-purpose flour
- Pinch of salt
- 6 eggs, yolks and whites separated
- 230 g white granulated sugar
- 1 tablespoon brandy (optional)
- 2 cups champagne mango purée
- ½ cup white granulated sugar
- ½ cup water
- 6 teaspoons powered gelatin
- Fresh raspberries and whipped cream to garnish
Pre-heat the oven at 425° F.
Over a small bowl, sift together the cocoa powder, flour and a pinch of salt.
In a bowl, whisk the egg yolks. Slowly incorporate the sugar as you continue to whisk until it is fully combined. Sift half of the cocoa mixture over the egg yolks and fold it in with a rubber spatula. Sift the rest of the cocoa and continue to fold until it is fully combined. Add the brandy and fold it in.
Using an electric mixer, whisk the egg whites until stiff. Add half of the meringue to the cocoa/egg mixture and fold it, then fold the rest until it is fully combined.
Place a sheet of parchment paper over a half baking sheet pan. Cover completely including the sides. Coat it with non-stick cooking spray. Spread the batter evenly with an offset spatula over the parchment paper. Bake for 15 minutes.
Place a parchment paper sheet over the half baking sheet pan with the baked cake while it is hot, then another half sheet pan on top. Quickly invert the cake so the original parchment paper is on top. Hold the edges of the top parchment paper sheet and carefully peel it off. Place the back of a half baking sheet pan on top of the cake and quickly invert it. Remove the top half sheet pan (you’ll be building the cake on the back of a half sheet pan). Set aside to cool.
Place the chopped mango and water in a blender and set it on high speed until well combined.
Strain it to remove the fibers of the mangoes. Divide it into 3 sets of 2 cups of purée each (2 cups for the bottom layer of the mango mousse, 2 cups for the top layer of the mango mousse and 2 cups for the mango miroir glaze.)
In a saucepan, combine the mango purée and sugar. Bring the sauce to a simmer over medium heat. Simmer for 20 minutes. Stir occasionally. Once reduced, turn the heat off. Add the pectin and stir to completely combine it. Allow the sauce to come to room temperature completely.
Using an electric mixer, whisk the heavy cream until stiff peaks. Move the whipped cream to a stainless steel bowl. Add half of the mango sauce and fold it with a rubber spatula. Add the rest of the sauce and fold it until it is completely combined.
Spread the mango mousse on top of the bottom layer of the chocolate sponge cake evenly with an offset spatula. Place it in the refrigerator for 12 hours to set.
Make the second layer of the chocolate sponge cake once the first layer of the mango mousse is set. Repeat the same steps as the bottom layer of the chocolate sponge cake to make the second layer, but bake it for 7 minutes (this layer is thinner then the bottom one).
Once the cake is at room temperature. Place it on top of the mousse to build the second layer.
Repeat the same steps as the first layer of the mango mousse cake. Spread the mango mousse on top of the top layer of the chocolate sponge cake evenly with an offset spatula. Place it in the refrigerator for 12 hours to set.
In a saucepan, combine the mango purée and sugar. Bring it to a boil. Simmer for 10 minutes.
While the purée is simmering, pour the ½ cup of water in a small bowl. Add the powdered gelatin and stir to completely cover it. Let it stand for 10 minutes.
Turn the heat off. Add the gelatin and stir to combine. Let the glaze come to room temperature.
Once it is at room temperature, gently pour the miroir glaze close to the mango mousse (to avoid disturbing the mousse.) Gently spread the glaze evenly with an offset spatula. Place it the cake in the refrigerator to set for 12 hours to set.
Once the mango miroir glaze is set, cut the cake as desired to serve it. Garnish each serving with fresh raspberries and whipped cream.
- The reason for a thicker bottom cake is to support the cake when you are serving it. For a thinner cake, don’t make the second layer of the chocolate sponge and mango mousse.
- The mango sauce NEEDS to be at room temperature before adding it to the whipped cream. The same applies to the miroir glaze.
- Do NOT place the miroir glaze in the refrigerator. It will set. You need it while it is still a sauce in order to spread it on top of the mousse.